The Southerners in the Cooking Light Test Kitchen love this dish. It uses pink-eyed peas, which are a local favorite, but feel free to use black-eyed peas instead.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
38 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add peas, 3 cups water, and bacon; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bacon. Stir in salt and pepper.

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Nutrition Facts

167 calories; fat 5.3g; saturated fat 1.6g; mono fat 2.8g; poly fat 0.6g; protein 4.1g; carbohydrates 26.1g; fiber 6.3g; cholesterol 3mg; iron 1.4mg; sodium 320mg; calcium 157mg.
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